Eggnog Bread With Rum Sauce Recipe 415

EGGNOG BREAD WITH RUM GLAZE

Steps:

• Preheat oven to 350 degrees and spray a 9 x 5 inch bread pan with baking spray.
• In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
• In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
• Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
• Pour batter into the prepared bread pan and bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
• Allow bread to cool.
• Whisk together all glaze ingredients until smooth.
• Drizzle over the bread.

EGGNOG BREAD

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan, then line it with parchment paper so that some of the paper hangs out the sides like handles. Lightly grease the pan once more, then set it aside.
• In a large mixing bowl, beat together the butter and sugar until smooth. Add the eggs one at a time, beating for 1 minute and scraping down the bowl after each addition. Beat in the vanilla extract.
• In a separate bowl, stir together the all-purpose flour, white whole wheat flour, baking powder, nutmeg, and salt.
• With the mixer running on low speed, add one-third of the flour mixture, then half of the eggnog and all of the rum, the next one-third of the flour mixture, the remaining half of the eggnog, then the final one-third of the flour. Fully incorporate the ingredients between additions before adding the next. Scrape the batter into the prepared loaf pan.
• Bake the eggnog bread until pale golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then remove from the pan by lifting with the parchment handles. Place on a cooling rack.
• When the loaf is mostly cooled but still warm to the touch, whisk together the glaze ingredients (powdered sugar and rum/brandy/bourbon or eggnog) in a small bowl.
• Drizzle the glaze over the loaf, then allow the loaf to stand until the glaze is set and dry. Slice and serve.

EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)

Steps:

• Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.

EGGNOG BREAD PUDDING WITH COQUITO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
• Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
• Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
• Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

RUM EGGNOG SAUCE

Steps:

• In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
• Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
• Cover and let cool slightly; refrigerate until cold.
• In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
• Fold into eggnog mixture until smooth.
• Refrigerate sauce until ready to serve.

EGGNOG FRUIT BREAD

Steps:

• In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

EGGNOG SAUCE

Steps:

• In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.